Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students

Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students – study protocol

Published:2017-12 Issue:1 Volume:16 Page:
ISSN:1475-2891
Container-title:Nutrition Journal
language:en
Short-container-title:Nutr J

Author:

Bernardo Greyce Luci,Jomori Manuela Mika,Fernandes Ana Carolina,Colussi Claudia Flemming,Condrasky Margaret D.,Proença Rossana Pacheco da Costa

Funder

Capes Foundation, Ministry of Education, Brasilia-DF, Brazil

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1186/s12937-017-0305-y.pdf

Reference72 articles.

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3. Ansari WE, Stock C, Mikolajczyk R. Relationships between food consumption and living arrangements among university students in four European countries - a cross-sectional study. Nutr J. 2012;11:1–7.

4. Deliens T, Clarys P, Bourdeaudhuij I, Deforche B. Weight, socio-demographics, and health behaviour related correlates of academic performance in first year university students. Nutr J. 2013;12:1–9.

5. Levitsky DA, Halbmaier CA, Mrdjenovic G. The freshman weight gain: a model for the study of the epidemic of obesity. Int J Obes Relat Metab Disord. 2004;28:1435–42.

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